Smarad Whole Wheat Flour Bread

Category: Yeast bread

Ingredients
Dough:
whole grain spelled flour	1 glass (127 gr)
dry yeast	0.5 teaspoon (4-5 gr)
warm water	200 ml (3/4 cup)
Dough:
whole grain spelled flour	2.5 cups (320 gr)
salt	1 teaspoon
dry yeast	1.5 teaspoon (6-7 g)
liquid honey (I had a date)	1 tablespoon (10 gr)
warm water	0.5 cup (125 ml)

Cooking method

Recipe from the book of the Israeli baker Smarad.
Dough.
1. Separately weed 1 glass of flour into a bowl.
2. Add yeast and water, stir, close
towel and put in a warm place for 6-8 hours.
We have a fever now. The dough was ready in 3 hours.
Dough.
1. In the mixer bowl we pass all the flour, add salt, yeast
and mix.
2. We make a hole in the flour, pour honey, dough, warm
water and turn on the mixer at low speed.
3. As soon as all the flour is absorbed, bring the speed to medium.
Mix with a mixer for a total of 10 minutes.
If the dough is sticky, add 1 tablespoon
flour. The dough should come off the sides of the bowl and
gather on the hook.
4. Take out the dough from the mixer bowl, fold into a ball
and put in another oiled bowl.
Cover the dough and place in a warm place for 60-90 minutes
to swell.
5. Knead the dough a little in a bowl so that the air comes out.
It is elastic. We make a long loaf and spread
in a mold for English cake or bread, greased
vegetable oil or covered with baking paper.
6. Cover with a towel and put in heat for 45 minutes.
7. We heat the oven to 200 gr. We put a mold with water on the bottom
for steam. Bake for 40-45 minutes until firm and crusty.

The dish is designed for

1 large loaf

Note

And this is what kind of bread I got

And I don’t understand what I did wrong.
- This time I did not knead with my hands. I have a stationary
mixer. He jumped so much that I was afraid for him.
- Although it was hot in the kitchen, the dough did not rise as much
as with other flour, the flour is heavy, but the dough was elastic
and not sticky - like plasticine.
- Maybe it's the author's mistake. She usually wrote that we bake
15 minutes at this temperature, then lower it to 180 grams.
- In the context, it is so, almost does not crumble and very tasty.

Smarad's recipes have never let me down. And baked everything
rye and whole grain breads from her book.
------------------------
Also, I used to use my glasses and spoons.
Now I have spoons and cups - dugma from a bakery shop.
They are standard. But I know some don't have them,
so I outweighed everything and gave the whole or volume (for water).

ang-kay

Anna, please do not be offended, but this is not bread. If you didn't succeed, why did you flaunt it with a recipe? It was necessary to go to a special topic and sort out the errors. Fix them, bake them again or several times to get a different result. The recipe must be verified so that anyone can use it. Can I use yours?
The ingredients are not weighed very well. For example yeast. A teaspoon of dry yeast contains 3-3.2 grams. Do you have 4-5 grams in half a teaspoon, or do you also give the weight of compressed yeast? A tablespoon will contain more than 10 grams of honey. Everything else needs to be checked.
Usually I pass by. But now she could not remain silent. Once again I ask you to excuse me if you offended me, but somehow so.

Markusy

Angela, I'm not offended. The bread turned out wonderful.
Delicious and ripe. Maybe the first time I don't have it
turned out, but all the breads that I baked from the book of Smarad turned out
fine.
And I used standard cups
🔗 🔗

The spoons are also standard
🔗 🔗
and weighed on electronic scales.
Although the recipe gives cups and spoons, they are all different.
And these are the kind used by bakers in all countries.

ang-kay

Well now I am, so as not to be unfounded.

Flour. Measuring cup 250 ml. Weight 140 grams. We collect and clean off the top.

The spoon is ordinary, or rather the deepest tea spoon and measured. I was a little mistaken by 0.1 grams. But this is not your weight, and even half a spoon, which you expose.

Honey. A regular tablespoon and a measuring spoon. The second picture shows the mass of two spoons. Those in a tablespoon, even in a measured, even in the usual 20 grams.

Markusy

I baked this bread again. But I have no corresponding
forms for him.
2.5 cups of flour will not make a large loaf.
This is what I got this time. Kneading by hand.
🔗 🔗
Cut it hot.
🔗 🔗
I bought a new bag of flour. Weighed a cup of flour and got 115 g.
Therefore, I think, since the recipe says that everything is measured
cups, then any cup or glass goes here, if
only use it. So are the spoons.
I saw a program where a famous Italian baker
taught to bake bread. He did everything without measure. Just said
how the dough should look and feel.
I've done this before. And my mother said - torment,
how much it will take. And it worked out very well.
It comes with experience.